Cider-Glazed Roasted Pork Loin with Wild Rice Pilaf and Balsamic Brussels Sprouts

Prepare the vegetables: Wash 1 lb of Brussels sprouts, trim the ends, and cut them in half. Finely dice 1 small yellow onion and mince 2 cloves of garlic.

Season the 2 lb pork loin roast generously with salt, pepper, and 1 tsp of dried thyme. Let the meat rest at room temperature for 30 minutes to ensure even cooking.

In a medium saucepan, heat 1 tbsp of olive oil over medium heat. Add the diced yellow onion and sauté for 5 minutes until soft and translucent.

Add the minced garlic to the saucepan and cook for 1 minute until fragrant. Stir in 1 cup of uncooked wild rice blend and toast the grains for 2 minutes.

Pour 2 cups of chicken broth into the rice mixture. Bring to a rolling boil, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 45 minutes.

While the rice simmers, preheat your oven to 400°F (200°C).

Prepare the cider reduction: In a small skillet or saucepan, combine 1 cup of apple cider, 1 tbsp of honey, and 1 tbsp of Dijon mustard. Simmer over medium heat for 12-15 minutes until the liquid reduces by half and becomes syrupy.

In a large oven-proof skillet, heat 2 tbsp of olive oil over medium-high heat. Sear the pork loin on all sides until a golden-brown crust forms (about 2 minutes per side). Remove the skillet from heat.

In a mixing bowl, toss the halved Brussels sprouts with 1 tbsp of olive oil, 1 tbsp of honey, salt, and pepper. Spread them in a single layer on a rimmed baking sheet.

Place both the skillet with the pork and the baking sheet with the sprouts into the oven. Roast for 25 minutes.

After 15 minutes of roasting, open the oven and brush half of the cider reduction over the top and sides of the pork loin. Continue roasting for the remaining 10 minutes or until the internal temperature reaches 145°F (63°C).

Remove the pork and sprouts from the oven. Transfer the pork to a cutting board and let it rest for 10 minutes to lock in juices. While resting, toss the roasted Brussels sprouts with 2 tbsp of balsamic vinegar.

Check the rice; if all liquid is absorbed, remove from heat and fluff with 1 tbsp of unsalted butter.

Slice the pork loin into 1/2-inch thick medallions. Serve alongside the wild rice pilaf and balsamic sprouts, drizzling the remaining cider reduction over the meat.